Leftover mixed pasta: a tasty recipe with ham and scamorza cheese

It may have happened to you too to open the pantry and notice many envelopes of pasta Set aside because they contain too little. Here's a trick to gather all the different pasta shapes left at the bottom of the bags and transform them into a delicious new dish: pasta married with scamorza and ham.

Fusilli, smooth or striped penne, farfalle: ideally, use pasta shapes that require the same cooking time. If this isn't possible, don't worry; the result is equally guaranteed.

ALSO READ: Leftover recipes: potato sandwich with crescenza cheese and ham

Let's see, step by step, how to prepare this delicious recipe that we found on the blog "Mom, how good!” by Rosita Ghidini Bosco.

INGREDIENTS (For 4 people)

• 300 g of mixed pasta
• 4 tablespoons of olive oil
• 2 medium potatoes
• 1 onion
• 1 carrot
• 1 celery
• 1 clove of garlic
• 80g smoked scamorza
• 100 grams of cooked ham
• 1.5 liters of vegetable broth
• 3 tablespoons grated Parmesan cheese
• 30 g butter
• Salt and pepper

PREPARATION

• Peel the potatoes and then cut them into small pieces. Wash the others vegetables and then cut them into pieces as for the soffritto.
• Peel and chop the garlic clove and cut the baked ham in strips.
• Heat the oil and garlic in a saucepan, add the cooked ham, and sauté briefly. Add the other vegetables and stir to combine.
• Pour the pasta, mix and, little by little, add the broth. Bring to the boil.
• Finally, season with salt and remove from the heat. Stir in the scamorza, butter, and Parmesan, making sure to add a little more broth to create a creamier sauce.
• Serve your dish piping hot with a light sprinkling of pepper.

Variations: As an alternative to cooked ham, use smoked bacon.

(The cover image is taken from the blog “Mamma, che buono!” by Rosita Ghidini Bosco)

TO KNOW MORE: Olive brine, to avoid wasting it, reuse it to make bread